Peaches and Cream Tart

peaches-cream-tart
Photo by Samantha Seneviratne
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 350 calories
    • Fat 21 g (10 g saturated fat)
    • Cholesterol 135 mg
    • Sodium 270 mg
    • Protein 5 g
    • Carbohydrate 37 g
    • Sugar 25 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 96 mg

Preheat oven to 350°F. Combine the cookie crumbs, butter, and salt in a 9-inch fluted tart pan. Press into an even layer on the bottom and sides of the pan. Bake crust until light golden brown and fragrant, 10 to 12 minutes. Transfer to a rack to cool completely.

Set a fine mesh sieve over a medium bowl. In another medium bowl, whisk together the egg yolks, sugar, cornstarch and salt. In a medium saucepan, heat the milk and cream over medium until hot. Very gradually whisk the hot milk into the yolk mixture, then return the mixture to the saucepan. Stirring constantly, cook the custard over medium heat until it comes to a very slow boil. Continue cooking another 2 minutes until the custard is very thick, then immediately strain the custard through the sieve. Stir in the Cointreau and butter until melted. Pour the custard into the prepared crust. Cover with plastic film and chill until completely cold, at least 4 hours.

Just before serving, toss the peaches with the lemon juice and the sugar. Top the tart with the peaches.

Ingredients

  1. Check Crust:
  2. Check 2 cups vanilla wafer crumbs (about 55 finely-crushed cookies)
  3. Check 4 tablespoons (½ stick) unsalted butter, melted
  4. Check ½ teaspoon kosher salt
  5. Check Filling:
  6. Check 4 large egg yolks
  7. Check ¼ cup sugar
  8. Check 2 tablespoons cornstarch
  9. Check ¼ teaspoon kosher salt
  10. Check cups whole milk
  11. Check ¼ cup heavy cream
  12. Check 3 teaspoons Cointreau
  13. Check 2 tablespoons (¼ stick) unsalted butter, cut into pieces
  14. Check Topping:
  15. Check 3 medium peaches, cut into wedges (about 2½ cups)
  16. Check 1 tablespoon fresh lemon juice
  17. Check 1 tablespoon sugar

Directions

  1. Preheat oven to 350°F. Combine the cookie crumbs, butter, and salt in a 9-inch fluted tart pan. Press into an even layer on the bottom and sides of the pan. Bake crust until light golden brown and fragrant, 10 to 12 minutes. Transfer to a rack to cool completely.
  2. Set a fine mesh sieve over a medium bowl. In another medium bowl, whisk together the egg yolks, sugar, cornstarch and salt. In a medium saucepan, heat the milk and cream over medium until hot. Very gradually whisk the hot milk into the yolk mixture, then return the mixture to the saucepan. Stirring constantly, cook the custard over medium heat until it comes to a very slow boil. Continue cooking another 2 minutes until the custard is very thick, then immediately strain the custard through the sieve. Stir in the Cointreau and butter until melted. Pour the custard into the prepared crust. Cover with plastic film and chill until completely cold, at least 4 hours.
  3. Just before serving, toss the peaches with the lemon juice and the sugar. Top the tart with the peaches.